/ck/ - Food & Cooking

You know that's raw and you call it perfect to start a shitpost riot. Go away.

>>4669716

It's rare, not raw. There's a difference. You are the one who should go away.

>>4669711
The picture makes it look slimy and unappetizing.

And this is why you bring meat to room temp before cooking.

>>4669716
>>4669747
>>4669755
>questioning a veal chop from Harry Caray’s, renowned Chicago steakhouse

You guys crack me up.

>raw
>giant sliver of fat
>breading isn't crispy
>horrible color

2/10, would use as bait for catching real game

>>4669757
>implying where its from gives it any merit at all

I bet you choose all your restaurants by Yelp reviews, don't you?

>>4669757
I said the picture made it look bad, not that it was bad.

Fucking reading comprehension.

>>4669711

I thought piccata was thinly sliced veal. But yeah I'd try that, sure.

inb4 Gordon Ramsay pic.jpg

>>4669733
It's raw, not rare. There's a difference.

>>4670006

You're thinking scalloppini.

>>4669711

You know what I've never had?

A veal sandwich.

>>4669755
>room temp before cooking
Hah, you know the benefit of doing that is a myth right?

>>4671396
I don't think I've ever even had veal. Its not like I actively made a choice it just never seems to have come up.

>>4672642
In what sense? The physics of heat conduction isn't a myth. Sure you can compensate with different amounts of applied heat, but the heat profile throughout will clearly be dependent on the initial temperature.

>>4672642
Really? Tell me, Anon, what you think these mythical benefits are?

I know of only one major benefit and it is certainly no myth. Allowing the meat to warm up to room temperature reduces the amount of thermal energy required to cook it to doneness. This results in a) shorter cooking time overall and b) more reliable, consistent heating throughout the food.

>>4669711
Looks like im going to get tapeworm from eating that thing

>>4672652
>>4672688
Rather than answer each separately, let's try to ensure we're all talking about the same thing to begin with.

So if you could specify either:
A) how long before cooking you'd take the steak/cut of meat out of the fridge prior to cooking
B) how long you think it takes for it "to get to room temperature"

The theory is that resting the meat out of the fridge gets it to room temp and the closer the meat is to the finished cooked temperature the more evenly it will cook. These are actually two separate things despite them being linked when stated together, meaning it's actually a false equivalence.

The basic principle is entirely correct but the reality isn't what you'd expect – hence the quotes around that bit in B.

>not sous-viding your veal chops to a perfect edge-to-edge 133°

>>4669711
Enjoy your worms.

>>4672842
>sous-viding

Enjoy your endocrine disruptors.

>>4672642
See
>>4672652
You just got #REKT

>>4672832
You're tilting at windmills bro. You can't just change the argument to "but nah because it wasn't really at room temperature in the myth about it being at room temperature that's being addressed"

I mean, what the actual fuck are you on about? is there a "myth" about how much time it takes for meat to warm up? cause that's not what everyone else is talking about.

I'm sorry but you can't just realize that you're wrong by means of the laws of thermodynamics and suddenly decide you were arguing about something else.

>>4672869

See >>4671501

>>4669711

It's raw in the center, not pink.

It.'s
RAW!

RAW@!

;_;

It's fucking raw.

>>4672943

>>4672949

RAWWWWWWWWWWW!

>>4672981

RAAAAAAAAAAAAAAAWWWWW Nants ingonyama bagithi Baba

How does veal taste? Never had a chance to cook it and cooking salary isn't good enough to live alone.

Mother is the "hurr baby cow" type bullshit that makes no fucking sense plus eats everything well done so never had the chance.

Is it neat and delicious?

>>4669711
This is why people cook shit sous vide. You don't get that raw center.

>>4673009
Well the line doesn't work very well if I forget the pic.

R. A. W.

Raw.

It is raw.

>>4672922
>You're tilting at windmills bro.
But am I bovered?

>I mean, what the actual fuck are you on about?
If you'd bothered to answer the effing question then you'd have found out but no, you had a spasm instead because the response wasn't to your liking. Well screw you, I answer the way I like not the way anyone dictates... much like you I imagine, based on the evidence.

>>4673994

lol you said spasm

>>4674002
someone needs to get a black and white portrait of ramsay and stick it on a window that says I'M ANGRY! ANGRY ABOUT COOKING!

I had veal cutlet on the bone last night with a creamy peppercorn sauce on potato and spring onion mash and dutch carrots, fucking amazing

>>4673032
he does number not letters you spaz

>>4674996
You like that? Once more with feeling: spasm.

>>4675107
>dutch carrots

ITT we come up with fancy names to make carrots sound upper-class

>>4676109
you think dutch sounds fancy? nothing "dutch" is fancy. Dutch ovens. Dutch treat. Dutch courage. Nothing fancy in any of that.

>>4676109
>dutch sounds fancy and upper-class

lol okay

>>4676141

You forgot the most obvious one: Dutch Wife.

>>4676109
>Dutch
>upper class
Oh my, how naive you are.

>>4676239
I never heard that one.

Enjoy your botulism, faglord.

>perfectly cooked
>100% raw center

>>4676239
> Dutch rudder

Black man pls

>>4669711
> a perfectly cooked veal chop
> perfectly cooked veal
> veal
> VEAL
Nigga, that's lamb. The fuck is wrong with you?

>>4676751

I assure you it's veal.